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Dinner recipe · from the recipe book

Crispy Chickpea Romaine Wraps with Feta

Cool, crunchy romaine cups hold warm cumin-crisped chickpeas, juicy tomato-cucumber salad, salty feta and a bright lemon-herb dressing.

Crispy Chickpea Romaine Wraps with Feta

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • 6⅓ cups chopped300 gRomaine lettuceleaves separated, washed and dried
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoesquartered
  • ½ medium50 gRed onionfinely diced
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • 1 cup150 gQuinoa, dryrinsed
  • 1¼ cups300 gWater

Steps

  1. Bring the water to a boil in a small pot, add the quinoa, cover and simmer on low for 15 minutes, then rest off the heat 5 minutes, fluff and let it cool to room temperature.
  2. Meanwhile, preheat the air fryer to 400°F (200°C).
  3. In a bowl, toss the chickpeas with half the olive oil, the cumin, the paprika and half the salt.
  4. Air-fry the chickpeas for 12 to 15 minutes, shaking the basket halfway, until crisp; let them cool slightly.
  5. For the dressing, whisk the remaining half of the olive oil with the lemon juice, oregano, black pepper and the remaining half of the salt.
  6. In a large bowl, combine the cucumber, cherry tomatoes, red onion, parsley and cooled quinoa, then toss with the dressing.
  7. Lay out the romaine leaves in pairs, spoon the quinoa salad into each, top with the crispy chickpeas and sprinkle with the feta.
  8. Fold the leaves around the filling and serve right away while the chickpeas are crunchy.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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